Grind cooked rice, curd, and gram flour into a smooth paste.

Add semolina and water to the paste, mix well, and rest for 10-15 minutes.

Prepare tempering with onion, mustard seeds, cumin seeds, curry leaves, and green chilies.

Mix tempering, chopped coriander leaves, asafoetida, and salt into the rice mixture.

Add baking soda and mix gently.

Pour the batter into a greased pan and steam for 15-20 minutes.

Cut into desired shape and serve with green coriander chutney.